Cocoa Espresso Insanity Cake (Chocolate Crack)

Prep Time: 25 minutes

Total Time: ~2 hours

Ingredients:

— -Cake — —

  • 1 18–1/2 ounce devil’s food cake mix
  • 1 1–3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1 cup cold milk
  • 1/2 cup vegetable oil
  • 1/2 cup cold water
  • 8 tbsp Medaglia D’ Oro Instant Espresso Coffee
  • 3 heaping tsp HERSHEY’S SPECIAL DARK 100% Cocoa

— -Sauce — —

  • 3/4 stick butter
  • 1/2 cup water
  • 1+1/4 cup sugar
  • 4 tbsp Medaglia D’ Oro Instant Espresso Coffee
  • 12 heaping tsp HERSHEY’S SPECIAL DARK 100% Cocoa

Preparation, Cake:

  • Preheat oven to 325 degrees F.
  • Grease and flour two cake pans.
  • Combine all cake ingredients.
  • Beat for 2 minutes on high with electric mixer.
  • Pour into prepared pans.
  • Bake for ~60 minutes.
  • Cool in pan.
  • Invert on serving plate.
  • Prick top with fork.
  • Drizzle sauce over top of cake.
  • Use brush or spoon to put extra dripping back on cake.

Preparation, Sauce:

  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Stir in coffee and cocoa until smooth.

Notes in the margin: A hit at parties — will liven them up and keep them going.

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